Pressure Cooker Instructions:

1. Place chicken in the bottom of the pressure cooker insert.
2. Add the broth, salsa, green chilies, water, chili powder, garlic powder, onion powder, and cumin to the pot, mixing everything together.
3. Set the pressure cooker to high for 15 minutes. Do a 10-minute natural pressure release, though if you used thighs, I’ve found a quick release works fine.
4. Remove chicken from the pot, shred, and return to the pot.
5. Add cream cheese to chicken mixture. Set pressure cooker to soup/simmer for 2 minutes and do a quick release.
6. Mix the soup with cream cheese, making sure the cream cheese is fully dissolved in the broth. (If the cc doesn’t dissolve all the way, it’s ok, the soup will still be delicious!)
7. Top with your favorite garnishes and serve.

Slow Cooker Instructions:

1. In your slow cooker, mix together the broth, salsa, green chilies, water, chili powder, garlic powder, onion powder, and cumin.
2. Add the chicken breasts to the crock pot and cook on low for 7 hours.
3. At the 7-hour mark, remove the chicken to another dish. Shred the chicken and put it back in your slow cooker.
4. Add the cream cheese to the soup mixture and replace the lid. Cook for another 30 minutes, stirring the soup to make sure the cream cheese is mixed in. You may need to cook just a bit longer to ensure the cream cheese is melted completely.
5. Top with your favorite garnishes and serve.

Stovetop Instructions:

1. For an optional flavor boost: add a drizzle of olive oil to a large soup pot or Dutch oven and heat over medium heat. Add 1/2 diced onion and cook for 3 to 4 minutes, or until softened. Add 3 cloves minced garlic and cook for another 30 seconds to 1 minute, stirring constantly so the garlic doesn’t burn.
   If you don’t have time or aren’t up to the extra effort, just add the original ingredients to a large soup pot or Dutch oven: chicken broth, salsa verde, green chilies, water, chili powder, garlic powder, onion powder, cumin, and chicken.

2. Bring to a boil over medium-high heat.
3. Reduce heat to medium-low, cover, and simmer for 25 to 30 minutes, or until the chicken is cooked through and shreds easily.
4. Remove the chicken from the pot, shred, and return it to the soup.
5. Add the softened cream cheese and stir until melted and incorporated into the broth. Simmer for a few more minutes if needed.
6. Add salt and pepper to taste. Top with your favorite garnishes and serve.